Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
924
Calories
49g
Protein
42g
Fat
84g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 thick sausages cut into 3 segments
- 3 carrots
- 3 parsnips
- 1 turnip
- 1 red onion
- 6 potatoes
- 2 pork stock cubes or stock pots
- 1 vegetable stock cube
- 8 leaves of Fresh Parsley
- 8 leaves of Fresh thyme
- 3 tbsp Balsamic Vinegar
- 3 tbsp Red Wine
- 2 heaped tsp of Dijon Mustard
- 2 tbsp tomato puree
- 1 tbsp garlic puree
- 1 1/2 pint water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes